Instagram: @twospoons.ca | twospoons.ca
2 cups almond flour (blanched ground almonds)
1⁄2 cup cocoa powder
1⁄2 tsp sea salt, finely ground
1⁄2 tsp cinnamon
1⁄4 cup + 1 tbsp coconut oil
3 tbsp maple syrup
1 & 1⁄3 cups coconut yogurt
Fruits of choice, for topping (I used figs and white currants)
Fresh mint, to sprinkle
In a mixing bowl, add almond flour, cocoa powder, sea salt and cinnamon. Stir to combine. Melt coconut oil in saucepan on medium heat. Pour coconut oil and maple syrup over dry mixture and stir to combine, until dough-like consistency.
Create tart shells by pressing dough into the bottom of tart pans and up the sides to be approx. 1⁄2 cm thick. (I used six 4-inch tart pans with removable bottoms.) Place in fridge to chill (approx. 40 minutes).
Pop tart shells out of tart pans and fill with coconut yogurt. Top tarts with fruits of choice and fresh mint to sprinkle.